Chocolate Pizzelle with Raspberry White Chocolate Mousse

I recently had some friends visit for coffee and dessert. Although I usually do not make the desserts at our little get togethers, this time I cranked one out. I took a familiar chocolate pizzelle recipe, wooden cone shaper, and a filling recipe I dug up on the web then combined them into a very enjoyable dessert.

I made the pizzelles the night before using the following recipe and my trusty Villaware Prego Pizzelle Maker.

Chocolate Pizzelles
3 eggs, room temperature
1 cup sugar
1/2 cup butter or margarine melted and cooled
1 3/4 cups flour
2 tsp. baking powder
3 tbsp. cocoa powder

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter or margarine. Combine flour, baking powder and cocoa. The batter should be stiff enough to be dropped by spoon.

The recipe yields about 30 pizzelles which I formed into cones immediately after removing them from the pizzelle maker. The pizzelles are not too hot coming off the grill and cool rather quickly. You should be able to form the cone in a few seconds before the cookie becomes brittle.

The raspberry white chocolate mousse did not take too long to make and has the added requirement of cooling in the refrigerator for 30 minutes or so. I used this recipe and chilled the mousse in a resealable plastic bag which I later used as a pastry bag by snipping a half-inch or so off one corner.

When it's time for dessert just drizzle a little raspberry sauce on a plate, fill a chocolate pizzelle with the mousse, sprinkle with a touch of confectioners sugar, and garnish with a few fresh raspberries.

Next time I'll remember to take a picture for posting.

Enjoy!